Tempura (天ぷら) – Crispy Japanese Delight

Tempura was introduced to Japan by Portuguese missionaries in the 16th century. The word “tempura” comes from the Latin tempora, meaning "time of fasting," as missionaries would prepare battered and fried foods during fasting periods. The Japanese adapted the method and perfected it, transforming tempura into a distinct culinary art.

• Shrimp, fish, squid, or seasonal vegetables (pumpkin, eggplant, sweet potato, lotus root)

• Tempura batter (flour, egg, cold water)

• Oil for deep frying (usually sesame or vegetable oil)

• Tentsuyu dipping sauce (soy sauce, mirin, dashi)

Tempura is crisp on the outside yet tender on the inside. The batter is light, not oily, which allows the natural sweetness of vegetables or the freshness of seafood to shine through. The dipping sauce adds umami and depth, while grated radish provides a refreshing balance. Eating tempura is a delightful experience, combining texture, flavor, and aroma.

Tempura is prepared by dipping ingredients into a cold, light batter made of flour, egg, and water, then frying them in hot oil at the right temperature to achieve a golden, crispy texture. Unlike thick batters, tempura is kept light by avoiding overmixing. It is usually served with dipping sauce, grated daikon radish, or even sprinkled with salt.